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pineapple thumbprint cookies with a glop of that in the middle!

thumbprint cookies!!!


maybe pineapple flavored, with a glop of that in the middle.

How about in a tropical trifle?

Or, is it sweet enough to replace dulce de leche in these cheesecake squares?
http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/

I used to eat that jam by the spoonful as a kid. It's very versatile for baking as well. I use it for frosting cakes. It gives a plain butter cream or whip cream frosting another dimension. It can be used as a caramel substitute, working well swirled homemade ice cream as well as an ice cream topper.

Eat it.

I say toast, coconut jam and chocolate sprinkles.
My grandma use to whip up jars and jars of kaya at home when I was younger. Yummy. Thinking about it make my mouth water.

I love kaya!!!! When I lived in Singapore, it was used as filling for little pastry desserts and (my favorite) spread on top of thickly-buttered toast for tea time. Mmm, I'm having a food moment...

Tasty on pandesal! Paandesaaaal!

Improvised 'Kalamay' recipe

1. Get some sticky rice and cook as you would normal rice, except...
2. While there's still some water, pour in a bit of coconut cream or milk.
3. Cool the rice after it's cooked (maybe overnight in the fridge) so the sticky-rice is hard enough to slice.
4. Spread the Cocunut Jam on the sticky rice.
5. Toast some coconut flakes and sprinkle on top of the jam.
6. Slice, serve, enjoy!

i've used it to spread on crepes, put it between layers of phyllo, and stuffed it into deep fried dessert ravioli.

coconut jam...oh my goodness, my favorite flavour now for afternoon tea. i am in heaven.

Toast! The only thing better than coconut jam is pandan jam.

Could work well with pikelets or pancakes.

my mom loves this jam. she spreads it thinly on a toasted dinner roll or pan de sal (filipino dinner roll). the jam is really sweet so spread it thinly. it is so good with tea.
i hope you'll enjoy it.